Zhug

Yemenite Zhug (Yemenite Hot Sauce) 

Yield: 1 Servings

Ingredients:

1 lb serrano chiles

5 whole heads of garlic;

-peeled

1 bunch fresh cilantro; well

-rinsed

1 ts dried hot red pepper flakes;

- or to taste

1/2 ts powdered cumin

1 salt to taste

1 olive oil to cover

Instructions:

Blend in food processor. Makes + or - about a pint. Stores well in refrigerator.

Now, some variations. Use habs, seeds and all. Serranos taste wonderful but habs taste better and pack more kick. I use seeds and all, just cut off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to scrimp. Inconceivable that a C-H would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can think of. Let your imagination run wild. I use it a lot for salad dressing bases. For me, a dab of zhug, then olive oil and lemon juice, is all a

salad needs.